Pimento Cheese, please!

     From the grilled pimento cheese on challah bread at Henri's Bakery in Atlanta's Buckhead to the savory pimento cheese spread at Zara's Uptown, I am a huge fan of anything made with this Southern comfort food.
     Flipping through the pages of the February 2012 Southern Living magazine, there is a whole section devoted to this savory treat, Pimento Cheese: The Pate' of the South. I salivated at the following mouth-watering recipes--- Smoky Pimento Cheese Deviled Eggs, Pimento Cheese Cookies, Hominy Grill's Pimento Cheese, and the one I decided to prepare for a Super Sunday Superbowl Soiree, Pimento Cheese Rolls.

     Pimento Cheese Rolls

     Makes: 1 dozen

     Hand-On time: 15 minutes

     Total time: 1 hr. 15 min.

     Ingredients:

     1 (25 oz.) package frozen Southern-style biscuits... I used Pillsbury Grands

     All-purpose flour

     2 cups pimento cheese... I used Palmetto Cheese

     1. Arrange biscuits, with sides touching, in 3 rows of 4 biscuits on a lightly fluored surface. Let stand 30-45 minutes until biscuits are thawed but cool to the touch.

     2. Preheat oven to 375 degrees. Sprinkle biscuits lightly with flour. Press the edges together, and pat to form a 10 x 12 rectangle of dough. Then, spread dough with pimento cheese.

     3. Roll up, starting at one end; cut slices into 12(1 inch thick) slices. Place 1 slice into each muffin cup of a lightly greased 12-cup muffin pan.

     4. Bake at 375 degrees for 20 to 25 minutes or until golden. Let cool in pan on a wire rack 5 minutes; remove from pan, and serve.

     Let me just say that these pimento cheese rolls do not disappoint. They are simply delicious, simply tasty, and simply Southern.
     * Tip: I baked for 25 minutes on top rack of oven. I would probably bake on the lower rack for 20 minutes next time.

Happy Baking, y'all !